Vietnamese Caramelized Pork Noodles
with beansprouts and unsalted peanuts
Allergens:
Wheat
•Soy
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
100 g
Pork tenderloin tips
50 g
Wholewheat noodles
(Contains Wheat)
100 g
Slaw mix
50 g
Beansprouts
½ bunch
Scallions
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
½ piece
Lime
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Mint, coriander & Thai basil
Not included in your delivery
½ tablespoon
Brown sugar
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2143 kJ
Calories512 kcal
Fat14.3 g
Saturated Fat2.3 g
Carbohydrate58.7 g
Sugar15.2 g
Dietary Fiber9.8 g
Protein34.5 g
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan.
- Boil the noodles for 4 - 5 minutes until al dente. In the last minute, add the beansprouts.
- Reserve some of the cooking liquid, then drain and set aside.
2
- In the meantime, finely chop the scallions and separate the white part from the greens.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Add the white part of the scallion and the slaw mix and fry for 3 - 5 minutes. Season with salt and pepper to taste.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
3
- In a bowl, mix the sugar with the soy sauce.
- Heat a clean frying pan over medium-high heat and add the sugar-soy mixture. Let caramelize for 1 - 2 minutes.
- Add the pork and fry for 3 - 6 minutes, or until done. Season with pepper to taste.
- In the meantime, roughly chop the fresh herbs. Quarter the lime.
4
- Add the noodles and beansprouts, and the Vietnamese-style sauce to the wok or frying pan. Combine with the vegetables and add a splash of cooking liquid as preferred. Season with salt and pepper.
- Serve the stir-fry on deep plates and top with the caramelized pork.
- Garnish with the peanuts, scallion greens and fresh herbs. Serve with the lime wedges.